Sago Gula Melaka has always been one of my favourite desserts, ever since I first ate it at the then-Do Re Mi restaurant opposite Yamaha at the old Plaza Singapura. That place sells the best fried chicken wings and sago gula melaka I have ever eaten in my life! I wonder if that place is still around? It will be a great pity if such a nice cafeteria is no longer operating.
Since then, I have not been able to find much sago gula melaka here. Seems like it is not a popular dish. I wonder why? It is not as if the dish is that complicated, it is easy to prepare with just a few ingredients, able to prepare in advance and makes a good dessert after all the food and partying. So why do more eating places not have it?
This was the recipe I used :
Since then, I have not been able to find much sago gula melaka here. Seems like it is not a popular dish. I wonder why? It is not as if the dish is that complicated, it is easy to prepare with just a few ingredients, able to prepare in advance and makes a good dessert after all the food and partying. So why do more eating places not have it?
This was the recipe I used :
2 packets or 600 grams of sago seeds
1 litre of water
1 kilograms of grated coconut
3 packets or 600 grams of gula melaka (brown sugar)
6 pandan leaves
2 teaspoons of salt
More water (for gula melaka and coconut)
1. Place the sago seeds into 1 litre of water and submerge for ten minutes.
2. Heat the sago seeds in the water under a low heat, stirring all the way until the mixture thickens.
3. Simmer the sago mixture.
4. Squeeze 250 mililitres of coconut milk from the grated coconut.
5. Pour the coconut milk with one teaspoon of salt into the sago mixture.
6. Stir until the mixture thickens until it cannot be stirred anymore.
7. Ladle out the sago mixture into individual containers and chill.
8. Melt the gula melaka in 600 mililitres of water and four pandan leaves, stirring the mixture along.
9. Once the sugar is all melted, strain the syrup into a bowl and leave it to settle.
10. Take the remaining coconut and drain out 500 mililitres of coconut milk.
11. Tie 2 pandan leaves into a knot and pour the coconut milk into a pot together with the pandan leaves.
13. Add in one teaspoon of salt into the coconut milk and heat it until the smell of the pandan leaves have been absorbed.
14. Pour the coconut milk into a bowl and leave it to set.
15. To serve, pour one tablespoon of gula melaka into each sago and top it off with some coconut milk.
As with every recipe, this is just a guide. We can always try and then adapt according to taste and sweetness!
